nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 1 year agoCheese melting guidesh.itjust.worksimagemessage-square66linkfedilinkarrow-up1407arrow-down119
arrow-up1388arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 1 year agomessage-square66linkfedilink
minus-squaredubyakay@lemmy.calinkfedilinkEnglisharrow-up18·1 year agoMy guess is it’s Emmentaler. This seems to be a very American infographic.
minus-squareHagdos@lemmy.worldlinkfedilinkEnglisharrow-up12·1 year agoSame for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
minus-squareactionjbone@sh.itjust.workslinkfedilinkEnglisharrow-up8·1 year agoI also laugh when folks refer to a cheese variety as “goat.” (A goat is not cheese)
minus-squaretelllos@lemmy.worldlinkfedilinkEnglisharrow-up3·1 year agoBut, in Switzerland we have type of cheese we call “fromage a raclette”, so even if it’s a process, we wouldn’t use Emmentaler or gruyere for making a raclette.
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My guess is it’s Emmentaler.
This seems to be a very American infographic.
Same for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
I also laugh when folks refer to a cheese variety as “goat.”
(A goat is not cheese)
Big, if true.
But, in Switzerland we have type of cheese we call “fromage a raclette”, so even if it’s a process, we wouldn’t use Emmentaler or gruyere for making a raclette.
Emmental